Butternut squash Quinoa with Cranberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3/4 c quinoa1.5 c water3.5 c butternut squash cut into 3/4 inch cubes (about half a squash)2 cloves of garlic3T olive oil, divided2 c Kale cut into strips1/4 c dried cranberries2T pepitas1/4 c orange juice and zest2t red wine vinegar1 T maple syrupsalt and pepper to taste
Preheat oven to 375. Combine butternut squash, garlic and 1T of olive oil, spread mixture on cookie sheet and sprinkle with salt and pepper.
While squash is roasting combine quinoa and water in sauce pan and bring to a boil. Reduce heat to low, cook 15-20 minutes until water is absorbed.
Wisk together orange juice, zest, 2T olive oil, red wine vinegar and maple syrup to make dressing.
In a large bowl combine quinoa, squash, cranberries and kale. Pour dressing and coat evenly. Let sit 5-10 minutes to wilt the kale, garnish with pepitas. Enjoy!
Serving Size: makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SEANNACAISON.
While squash is roasting combine quinoa and water in sauce pan and bring to a boil. Reduce heat to low, cook 15-20 minutes until water is absorbed.
Wisk together orange juice, zest, 2T olive oil, red wine vinegar and maple syrup to make dressing.
In a large bowl combine quinoa, squash, cranberries and kale. Pour dressing and coat evenly. Let sit 5-10 minutes to wilt the kale, garnish with pepitas. Enjoy!
Serving Size: makes 5 1 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user SEANNACAISON.
Nutritional Info Amount Per Serving
- Calories: 195.3
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 24.7 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.2 g
- Protein: 3.1 g
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